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low-fat meats -- cooked with little if any added fat -- but with large
First Edition
Guides to correct cake-making techniques
and this is particularly true in Hong Kong
all devised to showcase the fresh seasonal produce
Boston Cooking School Cook Book 1943 low-fat meats -- cooked withThe Boston Cooking School Cook Book by Fannie Merritt Farmer is a cookbook classic. This is a vintage printing from 1943 and it is packed with recipes. Collectors will enjoy this cookbook along with recipes like Beef Stew with Dumplings, Berkshire Muffins, and Pimiento Bisque, and Orange Souffle. Format: Hardcover, 830 pages Copyright: 1943, Seventh Edition Publisher: Little, Brown & Company Author: Fannie Merritt Farmer Description: This vintage
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